MONTROSE, Pa. — Don’t you just love a sweet summer treat! Well, I’ve got a good one for you today! My name is Holly Harvatine and I am a Susquehanna County Dairy Ambassador. I’ve just made a new summer treat! It’s called “Strawberry Cheesecake Lasagna.” It has many delicious dairy products mixed into it. There’s cream cheese, milk, and extra creamy cool whip. Don’t forget to get your three a day of dairy, milk, cheese and yogurt.
Strawberry Cheesecake Lasagna
2 pounds strawberries
2 sleeves graham crackers
1 8-oz. package cream cheese, at room temperature
1 14-oz. can sweetened condensed milk
2 small (4-serving) packages instant cheesecake flavored pudding
3 cups milk
1 12-ounce carton extra creamy cool whip, divided
- Clean and slice strawberries (about 1/4 inch thick); set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.
- Line the bottom of a 3-quart 13×9 baking dish with graham crackers; set aside. Mine easily fits 6 whole crackers then I had to break up a 7th one to fill in the rest. Save a few pieces to crumble for garnish later.
- Combine cream cheese and sweetened condensed milk in a large bowl then beat with an electric mixer until smooth and creamy.
- Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken.
- Fold in 2 cups cool whip until smooth.
- Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture.
- Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries.
- Cover and refrigerate for 6-8 hours.
- When ready to serve, top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip
—Holly Harvatine, Susquehanna County Dairy Ambassador